Tommaso's

Tommaso's Review

This is the site of San Francisco's first wood-fired pizza oven, installed in 1935 when the restaurant opened. The oven is still here, and the restaurant, with its coat hooks, boothlike dining nooks, and communal table running the length of the basement dining room, has changed little since those early days. The pizzas' delightfully chewy crusts, creamy mozzarella, and full-bodied house-made sauce have kept legions of happy eaters returning for decades. Pair one of the hearty pies with a salad of grilled sweet peppers, green beans, or broccoli dressed in lemon juice and olive oil and a bottle of the house wine. There are also a variety of classic pasta dishes, and baked chicken and veal dishes. If you have room—and you may not if you ordered a small pizza for yourself—treat yourself to tiramisu.